• Katherine Arthurs

Dairy Free Beef Stroganoff with Carrots

Who doesn't love a plate full of comfort. It really is so good. Yes, it's a Paleo version of the classic.

The flavors are perfect in this - I mean, check out that sauce. Dijon mustard, bone broth, thyme, garlic + a hint of tamari - it's delish!

Find the best steak you can - Hanger, Flap or Flat Iron work great. I used Flat Iron in this + it's stays tender - without being tough + chewy.

Serve with brown rice, pasta or crunchy bread!

Dairy Free Beef Stroganoff with Carrots

1 tablespoon coconut oil

1 lb. Flat Iron Steak, cut into thin strips

1 heaping tablespoon tapioca flour

1/2 yellow onion, sliced

8 oz. sliced baby bella mushrooms

1/2 teaspoon each salt + pepper

3-4 carrots, sliced

2 garlic cloves, minced

1 tablespoon dried thyme

1 tablespoon tomato paste

2 tablespoons dijon mustard

1 8 oz. can full fat unsweetened coconut milk

1/2 cup beef bone broth

1 1/2 tablespoons liquid aminos

1/2 cup fresh parsley, chopped for garnish

Heat a large skillet over high heat. Liberally sprinkle the steak with salt + pepper on all sides. When the pan is smoking hot, add the steak + let cook for 4 minutes or until it is browned. Flip the pieces over + cook for 2 minutes.

Remove the steak from the pan to a plate + set aside.

Turn the heat to medium-high heat + add the onions, mushrooms, salt + pepper to the pan. Saute until the mushrooms are browned + the onions are softened - about 6 minutes. Add in the carrots, garlic, thyme, tomato paste + dijon mustard. Stir to combine + cook for 1 minute.

Add in the coconut milk, bone broth + liquid aminos. Bring up to a simmer + cook for 8 minutes, uncovered.

Turn the heat off + add in the steak + fresh parsley. Stir to combine everything. Serve hot.


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